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Recipes
Spiced Carrot Chips
By cserumga
60 calories per serving
- 1/2 pound peeled carrots, very thinly sliced on an angle with a handheld slicer or a sharp knife, patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
Almost-Famous Steak Taco Salad
By cserumga
Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F
- For the tortilla bowls:
- Cooking spray
- 1 tablespoon extra-virgin olive oil
- 4 10-to-12-inch flour tortillas
- Kosher salt
- For the steak:
- 1 teaspoon dried minced garlic or garlic flakes
- 1 teaspoon dried minced onion or onion flakes
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons chipotle chile powder
- 3 scallions, finely chopped
- 4 teaspoons Worcestershire sauce
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 pound sirloin steak (about 1 inch thick)
- 1 green bell pepper, thinly sliced
- 1 large onion, halved and thinly sliced
- For the salad:
- 1/4 cup mayonnaise
- 2/3 cup buttermilk
- 1 English cucumber, quartered lengthwise and sliced
- 2 romaine lettuce hearts, roughly chopped
- 1 15-ounce can black beans, drained and rinsed
- 2 2.25-ounce cans sliced black olives, drained
- 4 ounces cheddar or monterey jack cheese (or a combination), shredded
- Fresh salsa, for topping
Egg and Hash Brown Tacos
By cserumga
Per serving: Calories 635; Fat 31 g (Saturated 10 g); Cholesterol 455 mg; Sodium 981 mg; Carbohydrate 65 g; Fiber 1
- 2 tablespoons unsalted butter
- 2 cups frozen shredded hash browns (about 8 ounces)
- 1/2 small onion, finely chopped
- 1/2 teaspoon ground cumin
- 1 15-ounce can black beans, drained and rinsed
- 1/2 cup prepared salsa
- 8 large eggs
- Kosher salt and freshly ground pepper
- 1/3 cup shredded monterey jack cheese
- 8 6-inch flour tortillas, warmed
- 1 avocado, pitted, peeled and roughly chopped
- 1/4 cup chopped fresh cilantro
French Onion Salisbury Steak
By cserumga
- from Cuisine at Home Magazine - makes 4 servings
- 1 1/4 - 1 1/4 lb ground chuck
- 1/4 - 1/4 c fresh minced parsley
- 2 - 2 T scallion, minced
- 1 - 1 t kosher salt
- 1/2 - 1/2 t black pepper
- 2 - 2 T all-purpose flour
- 1 - 1 T olive oil
- 2 - 2 c onions, sliced
- 2 - 2 t sugar
- 1 - 1 T garlic, minced
- 1 - 1 T tomato paste
- 2 - 2 c beef broth
- 1/4 - 1/4 c dry red wine
- 3/4 - 3/4 t kosher salt
- 1/2 - 1/2 t dried thyme leaves
- 4 - 4 t minced fresh parsley
- 4 - 4 t Parmesan cheese, shredded
Spaghetti with Anchovies, Garlic, and Red Pepper with Lemon-Caper Broccoli
By cserumga
Calories 238 Fat 10.7 g Protein 11 g Carbohydrate 26 g Fiber 4 g Calcium 163 mg
- 4 cups broccoli florets
- 16 ounces uncooked whole-grain spaghetti (such as Barilla)
- 5 tablespoons olive oil, divided
- 4 garlic cloves, sliced
- 4 anchovy fillets, drained
- 1/2 teaspoon crushed red pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons fresh lemon juice, divided
- 1 teaspoon kosher salt, divided
- 3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
- 2 teaspoons chopped shallots
- 1 teaspoon chopped capers, drained
- 1/4 teaspoon freshly ground black pepper
Makeover Chicken Potpies
By cserumga
1 potpie equals 443 calories, 15 g fat (6 g saturated fat), 78 mg cholesterol, 781 mg sodium, 45 g carbohydrate, 5 ...
- 1 cup plus 2 tablespoons all-purpose flour, divided
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold butter, divided
- 2 tablespoons buttermilk
- 1 tablespoon canola oil
- 1 to 2 tablespoons cold water
- 4 medium carrots, sliced
- 3 celery ribs, sliced
- 1 large onion, chopped
- 2-1/2 cups reduced-sodium chicken broth
- 2/3 cup fat-free milk
- 2 cups cubed cooked chicken breast
- 1 cup frozen peas
- 1/8 teaspoon pepper
- 1 egg white, lightly beaten
Super Skin Saver Smoothie
By cserumga
Blend until smooth
- 1 cup cucumber, diced
- 1 cup pineapple chunks
- 1 medium green apple, diced
Dill-Rubbed Salmon with Caramelized Lemon Slices
By cserumga
Preheat the oven to 350F. Lay the salmon fillets, skin side down with some space between them, on a baking sheet...
- 2 (7-8 oz) salmon fillets
- olive oil
- Salt
- Freshly ground pepper
- A few sprigs fresh dill
- 1 lemon
Lemon-Parmesan Broccoli
By cserumga
Amount per serving Calories: 71 Fat: 5
- 12 ounces broccoli florets (5 cups raw)
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 3 tablespoons shaved fresh Parmesan
German Hot Slaw
By cserumga
from Alton Brown
- 6 slices thick-cut bacon
- 1 small onion, grated
- kosher salt, to taste
- 3 Tbsp apple cider vinegar
- 1 Tbsp dark brown sugar
- 1 lb green cabbage
- 1 tsp caraway seeds
- black pepper, to taste